Smoked salmon and avocado roulade

Whip this up in just 10 minutes, whack it in the fridge to chill and you’ll have set-to-impress appetisers for 12 guests ready in no time!


• 2 small avocados, flesh diced

• 200g cream cheese

• 2 tsp horseradish cream

• Juice of 2 lemons

• Sea-salt flakes and freshly ground black pepper, to season

• 300g sliced smoked salmon

• Paprika, to serve

• Mixed micro herbs, to serve

Note: Allow 1 hour chilling


  1. Put avocado, cream cheese, horseradish cream and ½ the lemon juice in a medium bowl. Season, then mash.
  2. Lay a 35cm-long sheet of plastic wrap on a flat surface. Put salmon slices in centre of plastic wrap to form a 25 x 15cm rectangle. Spread top with avocado mixture.
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    Andre Martin
  3. Starting from 1 long end of plastic, roll up salmon to enclose filling. Secure plastic, then chill for 1 hour or until firm.
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    Andre Martin
  4. Unwrap salmon log and sprinkle with paprika. Using a warm, damp knife, cut into slices. Drizzle over remaining lemon juice, top with herbs and serve.

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